A lot of people will be grilling for Fathers Day. What is on the grill isn't as important as it is that the family just get together and socialize around the coals. But some of the more popular options for Fathers Day are ribs, burgers, and steaks.
I have said time and time again, that good quality steaks don't NEED anything more than salt and pepper. But every now and thing it is fun to try something different, like this easy steak marinade.
I like it because it is simple but flavorful and easy to adapt for your personal tastes.
This steak marinade is from All Fired Up - Troy Black and Southern Living's new grilling/bbq book for 2013 (Reviewed earlier this year).
The base marinade is
- 2 parts dark beer
- 1 part teriyaki sauce
- 1 part dark brown sugar.
I know what you're thinking, all that sugar is going to burn on the grill. I thought the same thing. But Chef Troy has you cook the steaks at lower temperatures, like 350-400f instead of the 450f that I usually do or even 600-700f for high temp sear finishes to reverse sear cooking. They will get a nice dark crust but it is not burned.
If you want to boost the flavors a little more, add some minced fresh ginger, chopped garlic, red pepper flakes, and/or chopped green onion.
The book writes it for ribeye steaks but I think this would be very good for marinating flank steaks, tri tips, and flat iron steaks as well.
|Using a Glad zip top bag makes marinating easy, just flip every few hours. The recipe calls for a 24 hour marinade.|
|Grill at 350-400f until reaches an internal temperature of 127-130f for medium-rare, about 5 minutes per side (or adjust for your preferences).|
|I like to rest my steaks on a raised rack for 3-5 minutes before serving.|
When Chef Troy was here in Knoxville in May, I got to interview him about his roll as the director of the Sam's Club BBQ Tour and his new book.
If you're in the Asheville area tomorrow, stop by the Sam's Club and see a BBQ competition, get pointers from Chef Troy in his BBQ demonstrations, and more steak tips from the American GrillMaster. I would recommend getting there by 10am to take advantage of the interactive activities and seeing the team making final preparations.
I think you'll find it interesting.